mussels

[Gypsy120]

Does anyone have a simple good recipe for yummy mussels. Thank you.

[lorilei]

Here is a nice classic French dish, often served as an appetizer in French restaurants -- but one that could be served as a main course with crusty french bread to mop up the juices! This recipe is a low-fat version -- other versions also call for cream/butter.

Poulet Gauche Mussels

Ingredients
5 lbs. mussels
2 c. water
1 c. apple cider vinegar
1 c. white table wine
(liquid will vary with pot size)
1/2 c. chopped mint or 1/2 c. chopped onions or leeks

Clean up to six pounds of mussels, washing them several times and removing their beards. If the shells are cracked or the mussels do not open and close discard. You cannot clean mussels too much; sandy mussels are not tasty.

If cooking over a stove, use a heavy-bottomed stock pot. Over a open hearth fire we use a thick redware cauldron. (Redware should be prepared by soaking the pot with water beforehand.) Bring 1 inch of water to boil in the bottom of the pot. Add equal parts white wine and vinegar to bring liquid level up to 2 inches. I use apple cider vinegar in the Poulet Gauche since apples were common in this region of France. At home I use balsamic vinegar. During the summer I add mint, about a handful. During the winter I use chopped onions or leeks. Add mussels, seethe until mussels open wide. Discard unopened mussels. Pepper broth to taste. Usually served in a redware pan with the broth poured over.

[This message has been edited by lorilei (edited 10-25-2000).]

[lanie]

This is a really good recipe and very simple:

Italian Mussels

3 lb. mussels (cleaned & de-bearded)
2 tbsp butter
2 tbsp olive oil
1 onion chopped
2 - 3 cloves garlic, minced
1 cup dry white wine
1 cup chicken stock
1 28 oz can chopped tomatoes (undrained)
1 tbsp lemon juice
1 1/2 tsp. dried basil

In a very large saucepan, heat butter & oil over med-high heat - cook onion and garlic until soft (about 4 min) Add wine, tomatoes, lemon juice and basil. Bring to boil, reduce heat and simmer for 5-10 minutes. Add mussels, cover and cook for 5 - 7 minutes. Taste and adjust seasonings. Discard any mussels that do not open. Serve.

Serve with a loaf of Italian bread for dipping.

[Gypsy120]

Thank You Lorelei. I am cooking a swank dinner on Saturday night and will try this. I appreciate your help. Originally posted by lorilei:
Here is a nice classic French dish, often served as an appetizer in French restaurants -- but one that could be served as a main course with crusty french bread to mop up the juices! This recipe is a low-fat version -- other versions also call for cream/butter.

Poulet Gauche Mussels

Ingredients
5 lbs. mussels
2 c. water
1 c. apple cider vinegar
1 c. white table wine
(liquid will vary with pot size)
1/2 c. chopped mint or 1/2 c. chopped onions or leeks

Clean up to six pounds of mussels, washing them several times and removing their beards. If the shells are cracked or the mussels do not open and close discard. You cannot clean mussels too much; sandy mussels are not tasty.

If cooking over a stove, use a heavy-bottomed stock pot. Over a open hearth fire we use a thick redware cauldron. (Redware should be prepared by soaking the pot with water beforehand.) Bring 1 inch of water to boil in the bottom of the pot. Add equal parts white wine and vinegar to bring liquid level up to 2 inches. I use apple cider vinegar in the Poulet Gauche since apples were common in this region of France. At home I use balsamic vinegar. During the summer I add mint, about a handful. During the winter I use chopped onions or leeks. Add mussels, seethe until mussels open wide. Discard unopened mussels. Pepper broth to taste. Usually served in a redware pan with the broth poured over.

[This message has been edited by lorilei (edited 10-25-2000).]

[Gypsy120]

Thank You Lanie. This recipe sounds really good. I appreciate the help. Originally posted by lanie:
This is a really good recipe and very simple:

Italian Mussels

3 lb. mussels (cleaned & de-bearded)
2 tbsp butter
2 tbsp olive oil
1 onion chopped
2 - 3 cloves garlic, minced
1 cup dry white wine
1 cup chicken stock
1 28 oz can chopped tomatoes (undrained)
1 tbsp lemon juice
1 1/2 tsp. dried basil

In a very large saucepan, heat butter & oil over med-high heat - cook onion and garlic until soft (about 4 min) Add wine, tomatoes, lemon juice and basil. Bring to boil, reduce heat and simmer for 5-10 minutes. Add mussels, cover and cook for 5 - 7 minutes. Taste and adjust seasonings. Discard any mussels that do not open. Serve.

Serve with a loaf of Italian bread for dipping.